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The words "Mediterranean Salad with Grilled Chicken" over two bowls of the salad
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Mediterranean Salad with Grilled Chicken and Creamy Pesto Vinaigrette

Romaine and spinach are topped with tomatoes, cucumbers, roasted red pepper, artichokes, olives, and a savory chicken kebab. Creamy pesto vinaigrette pulls everything together into a delicious dinner salad.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4
Author: Marie

Ingredients

Chicken Kebabs:

  • 3 chicken breasts cut into 1-2 inch chunks
  • 3 Tbsp. lemon juice
  • 2 Tbsp. lavender balsamic vinegar *see note
  • 3 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1 garlic clove minced
  • 1/2 tsp. dried parsley
  • 1/2 tsp. onion powder
  • 1/2 tsp. kosher salt
  • 1/8 tsp. dried red pepper
  • 8 oz. fresh mushrooms

Salad:

  • 3 c. fresh Romaine lettuce
  • 3 c. fresh spinach leaves
  • 1 cucumber diced
  • 2 Roma tomatoes sliced
  • 1 c. canned artichoke hearts chopped
  • 1/2 c. sliced roasted red pepper
  • 12 Kalamata olives
  • 1/2 c. sliced green onions
  • 1/2 c. feta cheese

Creamy Pesto Vinaigrette:

  • 4 tsp. pesto
  • 4 tsp. white wine vinegar
  • 1 tsp. lemon juice
  • 2 Tbsp. plain nonfat yogurt
  • 2 Tbsp. olive oil extra virgin

Instructions

  • Prepare marinade for chicken by mixing together the lemon juice, lavender balsamic vinegar, 3 Tbsp. olive oil, basil, garlic, parsley, onion powder, kosher salt, and red pepper. Pour over chunks of chicken and refrigerate for at least 30 minutes.
  • Soak wooden skewers in water before threading on chicken and mushrooms or use metal skewers.
  • Build the salad for each plate by laying down a bed of fresh romaine and spinach leaves. Top that with diced cucumbers, sliced tomatoes, chopped artichoke heart, roasted red pepper, kalamata olives, and feta cheese.
  • Prepare creamy pesto vinaigrette by shaking together the pesto, white wine vinegar, and lemon juice in a small jar. Add in the yogurt and oil and shake once more till all ingredients are thoroughly combined.
  • Build the kebabs by threading on the chicken and mushrooms. Grill over medium heat for 10 to 15 minutes, turning frequently, until chicken is done.
  • Drizzle vinaigrette on salad and top with a chicken kebab. Serve immediately.

Notes

*Substitute regular balsamic in place of lavender balsamic if you cannot find it